Ферма: Finca Isnul
Висота вирощування: 1800 – 2000 m.a.s.l
Спосіб збору врожаю: Hand-picked
Період збору врожаю: Jan-April
Процес сушіння: On a patio of concrete OR in raised beds about a meter above the ground
Процес ферментації: Washed: After fermenting you need to get the mucilage away from the coffee so the fermentation stops in the excess sugars are removed. Washing can either be through water (wet) or through friction (dry).
Фермер: Danny Perez – Anzueto Family
Виробник: Danny Perez – Anzueto Family
Guatemala is an amazing country to be in. It lies in Central-America bordering Mexico, Belize, El Salvador and Honduras. The country used to be the centre of the Mayan society, therefore there are many remains of the civilisation both in culture and in people’s names. You can see that the people are still carrying their history of the Maya culture with them.
We first found Isnul in the cupping table when we were in Guatemala and the coffee from the farm appealed to us because of its clean and balanced properties. Later, Friso drove to the farm and met the producer Danny Perez. A focused coffee farmer that keeps aiming for that higher quality and keeps trying out new methods and varieties. Next to our standard Isnul from a caturra variety, we also have the Pacamara variety which is way bigger in size, and sweeter in flavour. Danny didn’t stand still there, he planted some Gesha coffee a while ago to even exceed that coffee. During this years Cup Of excellence he achieved 17th place with that Gesha coffee.